Chop bacon and dry fry until fat begins to run, add the onion and fry until bacon is crisp and onion is golden brown. Remove from heat and keep warm. Grate cheese and place in warm tureen with the breadcrumbs.
Stir in 1 litre boiling chicken stock into the tureen and leave for 3 minutes until breadcrumbs mix in and cheese melts. Stir in 150ml white wine the garnish with the warm bacon and onion. If desired also add chives. Then serve with crusty bread.
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